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Loaded Twice Baked Potato Casserole – Turn twice baked potatoes into an easy cheesy potato casserole that will be sure to please. Loaded with garlic, cheese, and bacon!
Loaded Twice Baked Potato Casserole takes everything you love about classic twice baked potatoes and turns it into an easy, crowd-pleasing dish. Packed with fluffy potatoes, crispy bacon, melty cheese, and creamy goodness, it’s the ultimate comfort food that’s perfect for holidays, potlucks, or weeknight dinners.
This recipe has been a staple at our house for years! It is perfect when you are making the Perfect Prime Rib for the holidays, or just want something comforting with your favorite Meatloaf Recipe. Seriously, it goes with just about anything.
I mean you have creamy, cheesy mashed potatoes that are loaded with bacon. What can really go wrong?
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Potatoes – I like to use Russet potatoes
- Garlic
- Butter
- Sour Cream – you can use cream cheese, Greek yogurt or even more heavy cream if you prefer. You just want to make rich and creamy mashed potatoes.
- Heavy Cream
- Cheddar Cheese
- Bacon
- Salt & Pepper
- Green Onions
How to Make Twice Baked Potato Casserole
- Prep Potatoes. Start by chopping the potatoes and boiling them until they are tender. I have heard it a million times, you call this twice baked, but you aren’t baking the potatoes! I get it, I am taking a shortcut. Boiling them just gets it done faster. But you can also leave the potatoes whole, pierce them with a fork and bake for about an hour or until they are soft.
- Mash Potatoes. Use a potato masher to mash the potatoes to your desired texture. We like to have a few chunks left in there.
- Make Creamy. Once they are mashed mix in the butter, sour cream, and heavy cream until they are nice and creamy. Season with salt and pepper to taste and mix in the cheddar cheese and the bacon!
- Bake. Place the potatoes in a large baking dish, top with more cheese and bacon and then bake until they are hot, bubbly and delicious.
- Serve. Remove from the oven and sprinkle on some chopped green onions to serve.
Can You Make Baked Potato Casserole Ahead of Time
Most definitely you can. You can assemble the entire thing and then place in the fridge until you are ready to bake it, up to 2 days ahead of time. Just cover tightly with foil until it is time to bake.
Can You Freeze Cheesy Potato Casserole
Yes, this freezes really well. If you bake it first and are freezing the leftover just make sure it is completely cooled. Then cover very tightly with plastic wrap and foil to keep and air out.
To reheat it is best to let them thaw in the fridge overnight and then place in the over, covered with foil, to reheat for about 25 minutes. You can also microwave them if you have smaller portions.
More Tasty Potato Side Dish Recipes You’ll Love
- Scalloped Potatoes
- Baked Potato Casserole
- Crispy Smashed Potatoes
- Instant Pot Mashed Potatoes
- Oven Roasted Potatoes
Loaded Twice Baked Potato Casserole
Video
Ingredients
- 4 pounds russet potatoes, peeled and chopped into cubes
- 4 cloves garlic, mashed
- 5 Tablespoons butter
- 1 cup sour cream
- 1/2 – 1 cup heavy cream or milk, (amount depends on how creamy you like it)
- 2 cups shredded cheddar cheese
- 12 oz bacon, cooked and crumbled
- 1 Tablespoon salt, (approximately, adjust to taste)
- 1 teaspoon black pepper
- 1/4 cup green onions, finely chopped
Instructions
- Add potatoes and garlic to a large pot. Fill with water, so the potatoes are completely covered. Bring to a boil, and cook for 15-20 minutes, until the potatoes are fork tender. Drain.4 pounds russet potatoes, 4 cloves garlic
- Preheat oven to 350º F.
- Mash potatoes. Sir in butter, sour cream, and heavy cream. Mash further if necessary to get to your desired consistency. Season with salt and pepper. Stir in 1 1/2 cups cheese, and bacon (reserve some for the topping).5 Tablespoons butter, 1 cup sour cream, 1/2 – 1 cup heavy cream or milk, 2 cups shredded cheddar cheese, 12 oz bacon, 1 Tablespoon salt, 1 teaspoon black pepper
- Pour into 13×9 in baking dish. Sprinkle with remaining cheese and reserved bacon. Bake for 20-25 minutes until hot and cheese is melted.
- Sprinkle with green onions before serving.1/4 cup green onions
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi there,
This sounds like an excellent dish and I really really want to try it. I’ve made traditional twice baked potatoes in the oven many times, but this lookes so much better for parties. My question is, I am not a fan of sour cream at all. Would I even taste it if its only 1 cup? I tasted The Costco one last weekend with their samples and that was the only thing I tasted. Did not even taste the potatoes or the cheese but clearly saw it. I’m sure I’m the only one who isnt a fan, so would make the dish for others to enjoy. But what I really enjoyed about your recipe is that it only called for one cup and I saw others with 2 and 3 cups. Also some had heavy whipping cream… could I use that instead? If not, it’s ok I don’t want to mess with your recipe.
Thank you so much for answering my questions
You really can’t taste the sour cream at all – it really just helps to make the potatoes creamy. My husband doesn’t like sour cream either and has no idea it is in there. You could maybe reduce the amount some and add more cream. Or use a little Greek yogurt in its place. I would start with just a little and taste. Then you can either sub in more cream, or add a little more if you are ok with the taste. Enjoy!
I used red potatoes and kept the skins! Delish!
How many oz. of bacon? Can you store leftover in the refrigerator? I live by myself it looks like it would be easy to reduce the ingredients to have a lesser amount. Thank You for your help.
A package of bacon is 16 oz or 1 pound. You can definitely cut the recipe in half or even smaller. I would even try to divide into smaller pans and freeze some for later!
Thanks for the fast reply some sites do not.
One more question: Would you freeze it unbaked and the thaw in refrigerator and bake for a little longer? Or bake it before freezing. Thanks.
I would freeze it unbaked and then thaw and bake. I think either would work, but unbaked would probably give you the best texture with the dish later on. Enjoy!
Thank you; I try to ask questions that I need and just encase I pass the recipe on to someone else. When I post it on the computer I always mention who supplied the recipe. Bye for know.
Thanks Again.
Best way to lower the sodium without affecting the taste is to leave out the TABLESPOON (yikes!!) of salt. There’s enough sodium already in the bacon and cheese!
Love everything and anything potato related! This is a must make!
Potatoes, bacon and cheese…everything my family loves! Such a delicious and easy recipe!
Love all this cheesy goodness in this casserole! Comfort food at its finest!
I’ve had hole twice baked potatoes but, never this version! This looks SO good!
What a great casserole; bring on the bacon! My family will love this!